New European Baking: 99 Recipes for Breads, Brioches and Pastries

Laurel Kratochvila, an American-born, boulangerie-trained baker with her own Jewish bakery and bagel shop in Berlin, has compiled a collection of nearly one hundred recipes for baking and desserts. The book includes foundational recipes and time-honored techniques for dough-shaping, fermentation, seasoning, and fillings, as well as profiles of eleven other European bakers who are turning out delicious pastries and breads that reflect the cultural heritage of their home cities. Recipes such as Baltic rye bread, toasted sesame challah, elderflower maritozzi, honey and fig tropézienne, lamb and fennel sausage rolls, soft pretzels, and spicy ginger caramel shortbreads combine Old World traditions with twenty-first-century flavors.

Format: Hardback
Length: 272 pages
Publication date: 06 September 2022
Publisher: Prestel

Just like many pandemic-driven Americans, Europeans are turning on their ovens and rediscovering their roots through baking. This collection of nearly one hundred recipes is presented with elegant yet friendly flair by Laurel Kratochvila, an American-born, boulangerie-trained baker with her own Jewish bakery and bagel shop in Berlin. Each chapter is dedicated to a certain kind of baked product—breads, brioches, enriched doughs, viennoiseries, and laminated pastries, tarts, and biscuits—and includes foundational recipes and time-honored techniques for dough shaping, fermentation, seasoning, and fillings. Sprinkled throughout the book are profiles introducing readers to eleven other European bakers who are turning out delicious pastries and breads that reflect the cultural heritage of their home cities of Paris, Warsaw, Copenhagen, Madrid, London, and Lisbon. Recipes such as Baltic rye bread, toasted sesame challah, elderflower maritozzi, honey, and fig tropézienne, lamb, and fennel sausage rolls, soft pretzels, and spicy ginger caramel shortbreads combine Old World traditions with twenty-first-century flavors. Filled with luscious photography, and suitable for bakers at every level of experience, this sophisticated yet accessible guide to home baking is crammed with centuries of European history.

Just like many pandemic-driven Americans, Europeans are turning on their ovens and rediscovering their roots through baking. This collection of nearly one hundred recipes is presented with elegant yet friendly flair by Laurel Kratochvila, an American-born, boulangerie-trained baker with her own Jewish bakery and bagel shop in Berlin. Each chapter is dedicated to a certain kind of baked product—breads, brioches, enriched doughs, viennoiseries, and laminated pastries, tarts, and biscuits—and includes foundational recipes and time-honored techniques for dough shaping, fermentation, seasoning, and fillings. Sprinkled throughout the book are profiles introducing readers to eleven other European bakers who are turning out delicious pastries and breads that reflect the cultural heritage of their home cities of Paris, Warsaw, Copenhagen, Madrid, London, and Lisbon. Recipes such as Baltic rye bread, toasted sesame challah, elderflower maritozzi, honey, and fig tropézienne, lamb, and fennel sausage rolls, soft pretzels, and spicy ginger caramel shortbreads combine Old World traditions with twenty-first-century flavors. Filled with luscious photography, and suitable for bakers at every level of experience, this sophisticated yet accessible guide to home baking is crammed with centuries of European history.

Weight: 1100g
Dimension: 267 x 196 x 25 (mm)
ISBN-13: 9783791388397